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Natural Foods Co-opTue, 31 Mar 2015 19:31:46 +0000en-UShourly1http://wordpress.org/?v=3.8.5The Credjafawn Co-op Store – A piece of St. Paul co-op Historyhttp://www.msmarket.coop/2015/02/the-credjafawn-co-op-store-a-piece-of-st-paul-co-op-history/
http://www.msmarket.coop/2015/02/the-credjafawn-co-op-store-a-piece-of-st-paul-co-op-history/#commentsMon, 16 Feb 2015 09:30:37 +0000http://msmarket.coop/?p=3381Most Twin Cities food co-op members associate the growth of co-ops with the period 1960–1975, when so many of our present co-ops began. A notable exception to the Sixties food co-ops was the Credjafawn Co-op Store, which briefly served the Rondo community in the years immediately following World War II. Its freestanding building at 678 Rondo Avenue lay only four blocks northwest of today’s Mississippi Market on Selby, at what was then the corner of Rondo and St. Albans, about half a block west of Dale.

The Credjafawn Co-op Store was a project of the Credjafawn Social Club (1928–1980), one of the Twin Cities’ earliest African-American social institutions. The Credjafawn was a community builder, sponsoring youth events, picnics, dances, concert recitals, and other events for the citizens of Rondo. During World War II, it organized its own credit union to lend money to members and bought war bonds to support the war effort. One of its immediate postwar projects was the Credjafawn Co-op.

Six seventy-eight Rondo Avenue had been constructed sometime between 1910 and 1925, when the neighborhood was still largely Jewish, and until the Credjafawns took over the store, it had been run as a neighborhood grocery by a succession of Jewish owners, including Jack Dimond, who supported the organization by buying ads in the Credjafawn’s concert programs. In those days, writes Evelyn Fairbanks in Days of Rondo (1990), both sides of Rondo Avenue were lined with groceries, bakeries, shoe-repair shops, banks, and other businesses, many of them in duplicate: one African-American owned, one Jewish owned, “but gradually the Jewish businesses followed the Jewish customers to their new homes in Highland Park.”

In 1946, Dimond sold or leased his store to the Credjafawn Social Club, which operated it as a food co-operative. The lively 1948 photographs of the Co-op Store document a tidy, well-equipped corner store with white-painted (or porcelained) cases, a two-tiered produce display (“Frigidmist Air Conditioned”) backed by tall mirrors, and grocery carts small enough to thread their way through very narrow aisles. The Co-op’s two big windows—one facing Rondo, the other St. Alban—were partly papered with posters featuring the National Cooperative Business Association’s familiar twin-pines logo.

The Co-op did not survive long; by the mid-1950s, the store had become Martin’s Grocery. Soon thereafter, it and its neighboring businesses were swept away: even before Interstate-94 hollowed out the Rondo neighborhood, its core was demolished to prepare the way for the coming freeway. Today, what remains of Rondo Avenue hangs on the southern lip of I-94, now renamed Concordia Avenue, its businesses long since gone.

Mississippi Market is proud to be the successor to this pioneering Saint Paul food cooperative in the Rondo neighborhood. It’s fitting that we commemorate Credjafawn Co-op Store’s brief existence and display the photographs of the hopeful, committed co-op grocery that preceded the one where you shop today.

Photos of the Credjafawn Co-op Store are currently on display in the seating area of the Selby & Dale store, in honor of African American History Month.

Special thanks to Lisa Tabor of CultureBrokers L.L.C., publishers of the “Spirit of Rondo” pamphlet for introducing us to the Credjafawn Co-op. For more information, visit www.culturebrokers.com

]]>http://www.msmarket.coop/2015/02/the-credjafawn-co-op-store-a-piece-of-st-paul-co-op-history/feed/0Cheesy Cauliflowerhttp://www.msmarket.coop/2014/05/cheesy-cauliflower/
http://www.msmarket.coop/2014/05/cheesy-cauliflower/#commentsThu, 15 May 2014 18:01:13 +0000http://msmarket.coop/?p=9273Sure, this would be even healthier if you left off the cheese sauce. But sometimes it’s grey outside and you just need something cheesy. Keep a can of evaporated milk around to make your cheese sauce a bit healthier…and it’s always there in your pantry when you need it.

James Beard’s Cauliflower with Cheese
Adapted from Beard’s recipe for Cauliflower Mornay, American Cookery (1972). Enjoy the thick, richness of cream without all the fat by using evaporated milk! You can use this same recipe with cold, sliced cooked russet potatoes instead of cauliflower.
Serves 4.

1. Preheat oven to 350°F.
2. Break cauliflower into flowerets; steam above 1” of salted water in heavy covered pan for 8–15 minutes, until flowerets are tender but still slightly crisp.
3. Drain flowerets and place them in a shallow baking dish, about 8×10”. Cover cauliflower with first batch of grated cheddar.
4. Make a rich cream sauce: melt butter in a saucepan, add flour, and cook until thickened; add evaporated milk, and whisk until sauce becomes thickened. Taste, then add salt and pepper until you like the flavor.
4. Pour cream sauce over contents of baking pan, then add another ½ cup of Cheddar. Finish with ½ cup of buttered bread crumbs. Bake for about 15 minutes, or until cauliflower browns and bubbles.

]]>http://www.msmarket.coop/2014/05/cheesy-cauliflower/feed/0Fish Friday: A Tea Take on Tunahttp://www.msmarket.coop/2014/03/fish-friday-a-tea-take-on-tuna/
http://www.msmarket.coop/2014/03/fish-friday-a-tea-take-on-tuna/#commentsFri, 14 Mar 2014 13:39:31 +0000http://msmarket.coop/?p=8817My last contribution to Market Musings was all about tea, and ever since there’s been an ever so quiet whisper in my head to actually cook with matcha powder again. This powdered form of green tea has a very distinct flavor, and, if used correctly, can yield itself a magical secret ingredient in a number of dishes. On top of this, my wife and I have been trying to add more fish into the meal rotation and went looking for a simple and new fish-based recipe that I could make something unique out of. Google brought me to this recipe for seared tuna with a wasabi butter sauce, which seemed like it would be pretty easy to modify…and all but one ingredient can be found at Mississippi Market (PS, dear MN legislature, please let grocery stores like co-ops sell wine):

One handy feature of the recipe’s site was the ability to adjust the portion; I set the recipe for 4 servings so that I would be sure to have extra sauce to add if needed. The ingredient list I used was a little different:

I followed the directions given on the recipe, which is all pretty simple—less than 40 minutes from start to finish for everything. I used scallions and garlic instead of shallots and left out the cilantro (because, sadly, it was the one thing I forgot to put on the shopping list). Towards the end of making the butter sauce, I mixed the wasabi and matcha powders in a small bowl with just enough water to make a thin slurry, then added this in with the wine and butter mixture—this way there was no risk of the tea flavor cooking out. For side value, I cooked up a bit of white rice, asparagus, and red peppers. After plating up all the solids, we drizzled the matcha wasabi butter sauce over everything, and it turned out to be a very tasty meal.

A quick cautionary word on matcha: If you’ve ever had green tea made from this powder, you know it can be an acquired taste. It’s almost like green tea concentrate—a little can go a *long* way. This being an experimental recipe on my part, I just guessed at using a tablespoon, which turned out fine for us. It’s certainly the type of thing you can start with just a little, and add more in any time before you actually dish up—the same goes for wasabi powder. Be warned: this sauce as we made it has a very strong flavor. Not spicy or pungent, just bold in the way matcha and wasabi can be. It works *very* well on the tuna, but we found it quickly overpowering when paired with rice alone.

]]>http://www.msmarket.coop/2014/03/fish-friday-a-tea-take-on-tuna/feed/0Celebrating Mardi Grashttp://www.msmarket.coop/2014/03/celebrating-mardi-gras/
http://www.msmarket.coop/2014/03/celebrating-mardi-gras/#commentsTue, 04 Mar 2014 15:04:35 +0000http://msmarket.coop/?p=8733A good meal can offer a transcendent experience for those who truly enjoy food. If you’ve ever shared a really good meal with friends, or been transported to your childhood just by smelling your mom’s chicken noodle soup, you understand the power food has beyond the ability to nourish us physically. I view food as a kind of social glue, it is a tie that helps bind us to our communities and our cultures.

As a transplant to the Twin Cities, often the only connection I have with my Louisiana heritage is through the creole and cajun food I recreate in my own kitchen. My cultural connections have become especially important to me as I grow older and finally understand the need to connect to my personal and communal histories. While many of us in the Twin Cities are bundled up to face another icy day, many people in my home state will already be reveling in the warmth of Mardi Gras festivities.

Mardi Gras, or Fat Tuesday, may have some detractors because of its association with drunken debauchery but I have so many wonderful memories of this holiday that have nothing to do with alcohol or Bourbon Street. Mardi Gras for me will always call forth memories of colored beads, fantastical parades, masks of many colors, and of course, delicious King Cake covered in gobs of gold, purple, and green sprinkles.

Since I can’t make it down this year for a real Louisiana version of the King Cake, I decided that I’d try my hand at making one myself. The name of this confection is a bit of misnomer since the process of making a King Cake is less like making cake and more like making bread. I usually try to describe it as a cinnamon roll that’s been made into a ring and then covered with glaze and colored sugars. If you’re interested in turning your boring Minnesota Tuesday into a bona fide Fat Tuesday, you can try your hand at the recipe I found to be most successful. Or, if baking bread in the middle of the week is more than you have energy for then try a simple jambalya. Either way, enjoy the connection that food helps you make with cultures, yours or the many others surrounding you.

You’ll also find Jess at the Selby store’s juice bar, making things run smoothly and tasting amazing!

]]>http://www.msmarket.coop/2014/03/celebrating-mardi-gras/feed/0Tea – finding the perfect mughttp://www.msmarket.coop/2014/02/tea-finding-the-perfect-mug/
http://www.msmarket.coop/2014/02/tea-finding-the-perfect-mug/#commentsThu, 06 Feb 2014 19:48:51 +0000http://msmarket.coop/?p=8618That great warming morning beverage, that iced and sun-brewed afternoon cup, or that mug at the end of the day to help the sleep come. Mmmm, tea.

Not being able to stand the taste of coffee, in high school I turned to tea to help get that morning caffeine kick or power through the night-before-the-due-date papers, and in the years since, I’ve really tried to develop a wider appreciation for the drink, its history, and its various forms. Given the variety of flavors and styles out there, it’s very surprising to remember that it all tracks back to one species of plant, and it’s up to the drying, cooking, aging, and flavoring to get to that final, unique product.

When thinking about tea, most people might first name the bitter green teas or the standard black or earl grey blends (hot or iced), or perhaps mention some of the health benefits to tea drinking. Mississippi Market has a wide selection of teas, ranging from the classic stand-bys to herbal blends with extra, healthy characteristics to the occasional seasonal specialties. Looking to try something new, or have a favorite style and want to get a lot at one time? Check out the bulk teas, by the herbs and spices. Bulk vs. bagged? I usually buy bulk, because when I sit down to get school work done, I’ll often go through a pot as a time. Also, I find that loose-leaf tea has a stronger flavor than the bagged varieties. However, sometimes nothing beats the convenience of being able to drop a bag in a mug of hot water while getting groceries stocked out in the morning! Many of my favorite teas can be found on the co-op’s shelves; here are some suggestions on what to check out next:

Lapsang Souchong has become one of my morning standbys ever since I moved to working early shifts because it’s hard to over-steep and it’s got a pretty high caffeine content. This tea is one of very few to be dried by smoking, and the pinewood used in the process imbues a bold smokiness that comes across in both aroma and flavor (very reminiscent in this to another brown beverage I enjoy from Islay. Somewhat sadly, we don’t currently offer a smoked tea in bulk, but I’m a fan of the Taylor’s of Harrogate box—50 tea bags for under 9 bucks!

A pu-erh brick

Second on my favorites list is also my newest passion: Pu-erh. This ancient Chinese-style tea (which you may find in a variety of spellings) is processed in a fascinating way. Leaves are usually air-dried, then lightly pan-toasted to stop the natural enzymatic processes within them. At this point, the leaves are allowed to ferment over the course of multiple months, during which time the chemicals that give tea it’s normally characteristic bitterness are all but eliminated and the anti-oxidant levels rise in replacement. The end product steeps into an incredibly smooth, earthy-tasting tea, often looking as dark as coffee. We offer pu-erh in bulk loose-leaf, and at specialty tea shops you might be able to find bricks, where the leaves have been highly compressed to preserve the flavors.

Blue Flower Earl Grey is one of my wife’s favorites (as I think it appeals to her sweet tooth without actually being sweetened). This blend is a standard Earl Grey (black tea with a touch of citrus oil) with dried petals of blue malva flowers. The oils from the flower give an ever-so-light floral essence to the tea, which helps to mellow the boldness that often comes with the typical Earl Grey, and the ever-so-slight natural sweetness that’s hard not to enjoy.

Jasmine Pearl is another slightly sweet tea you can find in the bulk set. The fresh, still-green leaves are hand-rolled, dried, and then set overnight in a room of jasmine flowers at their peak of fragrance; even this short exposure is enough to turn the pearls from just green tea to something magical. A fun aspect to steeping pearls of tea is watching them unfurl as they sit in water; I find this a reminder that tea is in fact a leaf, not a bag of dried herbs. Want to see what I mean? Try some!

While talking about green teas, matcha also comes to mind. Most people see the green powder and think of the Japanese Tea Ceremony, which makes prominent use of the fine-ground leaves. However, having matcha around can help bring tea out of the mug; it’s strong flavor and light color lend themselves to a number of food uses, such as cakes, frostings, ice cream, smoothies, and light cream sauces for desserts, salads, and entrees alike.

Lastly, let’s not forget about chai. While the chai lattes offered in many coffee shops today are often very milky and sweet, it’s really easy to make a calorie-friendly spiced tea bev for yourself at home. We carry a couple different bagged forms (from Tazo and Tulsi, for example), as well as the 500 Mile Chai in bulk. Prepare as directed, and add just a splash of milk and maybe a pinch of sugar—sweetened condensed milk works well, too—and this way you can control the interplay of the spice, sweet, and fat to make your perfect mug.

Ben Zamora-Weiss is a staff member and blogger for Mississippi Market’s Eat Local Challenge. As mentioned above, you’ll also find him at the Selby store keeping the shelves stocked with the best locally baked breads we can find.

]]>http://www.msmarket.coop/2014/02/tea-finding-the-perfect-mug/feed/0Hey, there’s a game on!http://www.msmarket.coop/2014/01/hey-theres-a-game-on/
http://www.msmarket.coop/2014/01/hey-theres-a-game-on/#commentsTue, 28 Jan 2014 21:14:04 +0000http://msmarket.coop/?p=8475If truth be told, there are only two Super Bowls from over the years that I really remember. The first is the 1985 Super Bowl with the Super Bowl Shuffle Chicago Bears vs. the New England Patriots. The Bear’s song would have been enough to capture my 4th grade self’s attention and awe. But, it seems that I was also looking for a way to wage a small rebellion against my dad.

You see, I grew up in Wisconsin and there were few things that would rile my dad up like a Packers Game would. The Packers were pretty bad back then and I could not understand why he would want to root for a losing team. So, I chose the Bears as my team. If you know any Packer fans from the ’80s, you can appreciate how much this irked my dad. I ate it up. At some point during the season, I actually started paying attention to the games and understanding the rules. By the time the Super Bowl came around, much to my father’s chagrin, I was pretty invested.

The second Super Bowl I remember was in 1997. By this point I had changed my tune, left the Bears behind and embraced my roots (I know, fair-weather fan). I was ready to cheer the Packers onto victory against the New England Patriots (Sorry, Patriots fans). I even called my dad to share the good news! I doned my green and gold. I hung a sheet I’d spray painted announcing my allegience to Wisconsin outside the house. I invited all my friends and passed around enough plates of Wisconsin cheese and sausage to make my dad proud. I was all in.

I remember the fun of getting behind a team and going a little over the top with it. But, the real reason I remember this game has nothing to do with football. It has to do with the tall, thin, bearded fellow who walked into the party with no interest what-so-ever in the Packers. This year, we’ll be watching our 17th Super Bowl together (everyone now… Aww!)

So, yes, the Super Bowl holds a special place in my heart. Plus, it gives me something to look forward to in the dead of winter. It’s a reason to chill out with friends. It still gives me something to talk about with my dad. And, increasingly, it’s a reason to takesnacking to a higher level.

Whether your a football fan or not, don’t be shy – make some memories during the Super Bowl this year.

Cooking Tip: You can prepare a single-serving of these nachos in a toaster oven !

]]>http://www.msmarket.coop/2014/01/hey-theres-a-game-on/feed/0Get your greens!http://www.msmarket.coop/2014/01/get-your-greens/
http://www.msmarket.coop/2014/01/get-your-greens/#commentsThu, 02 Jan 2014 09:05:24 +0000http://msmarket.coop/?p=7921Hearty greens are perfect for winter meals – they pack a nutritious punch of vitamins and minerals. Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anticancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.

Preparation
Heat a large frying pan over medium-high heat.
Coat the bottom of the pan with olive oil and add onions.
When onions are soft and fragrant, add chickpeas and garlic.
Cook about 10 minutes, stirring occasionally, or until chickpeas brown a bit.
Add sausage and continue to cook.
When sausages are cooked through, add greens and some beer, wine or water, a little bit at a time, so things don’t dry out. Dish is ready when the greens are bright green and slightly wilted.

Serving ideas: Serve with rice, quinoa, or other grain. Great with other beans, too!

Preparation
Bring water, soy sauce, and peanut butter to a boil. Make sure Peanut butter is dissolved and mixed in. Put in the noodles and optional protein. Cook for a few minutes then add the chopped chard, stems and all. Remove the soup from heat. Take out some of the broth and dissolve the miso in it, then add it back into the pot and mix it all together. That’s it. Super quick and really nourishing and good. You can play with this recipe a lot. Sometimes we cook the noodles separate or use rice. Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Adapted from Turnip Rock Farm

]]>http://www.msmarket.coop/2014/01/get-your-greens/feed/0Season’s Eatingshttp://www.msmarket.coop/2013/11/seasons-eatings/
http://www.msmarket.coop/2013/11/seasons-eatings/#commentsFri, 29 Nov 2013 15:24:51 +0000http://msmarket.coop/?p=7664We get excited around here during the holidays. We love how the holidays bring people together and we love playing a part in people’s celebrations by providing fresh, delicious foods for their holiday spreads.

My Southern family includes a few types of turkeys, a ham and brisket at most Thanksgivings. Corn is swimming in cream cheese sauce and you can bet the drippings are included in every gravy and side dish possible. And asking for the ingredients for each dish at a potluck? Forget it!

Liz’s meemaw made sure that she didn’t go hungry during Thanksgiving by going out of her way to prepare a few dedicated, vegan dishes.

Luckily, I had a grandma who would make me a special little pan of stuffing/dressing made with vegetable broth and set aside some sweet potatoes without butter and marshmallows. She was a gem!

I know guests with special diets can be a pain for the host, but I can also vouch for us being the most appreciative when someone makes an extra effort to accommodate our needs. Most of us with dietary restrictions know that hopes of getting an amazing meal at a big holiday celebration are likely to lead to disappointment. So when a host goes out of the way to have a gluten free pie or a vegetarian main dish, it makes a big impression. I’ll always remember the extra effort my grandma took to make sure I had plenty to eat.

So, who is coming to your holiday celebrations this year?

Have a niece who is vegan? An uncle who is gluten free? A cousin who swore off dairy? There’s no need to change your whole menu- Just pick up a few plates from Mississippi Market’s deli to suit your guests. We have ready-to-warm plates for special diets and classic tastes alike.

Or do like I did at my last Thanksgiving- Bring your own complete plate from the co-op just in case. I added the couple of vegan side dishes that were at the gathering to my warmed up plate overflowing with holiday foods I knew fit with my values. My hostess wasn’t inconvenienced and I got an amazing meal!

Biggest Time Saver–Pie! We make it from scratch, so that you don’t have to, with only the quality ingredients that you expect. Choose from apple, pumpkin and pecan. We make vegan and gluten free pies, too.

Show Stopper – Every great meal needs a show-stopper. Impress your guests with what Kevin, Selby’s cheese buyer calls, “the best cheese that we carry all year” – Rush Creek Reserve from Uplands Farm in Southern Wisconsin. A softer cheese, it is only made between September and November. It’s meant to be served slightly warmed with its thin top rind removed so a spoon or bit of bread can be dipped into the cheese.